Introduction: why kosher food certification is worthy of attention -- Rivalry and racketeering: the failures of kosher meat supervision 1850-1940 -- From canned soup to packaged nuts: the rise of industrial kashrus -- Sour grapes and self-regulation: creating an American standard of kashrus -- Taking stock: the effectiveness and integrity of the American industrial kashrus system -- Conclusion: industrial kashrus as a model of private third-party certification.
Reproduction
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.